Carne Asada

Serves 8

Marinade

½ large white onion, roughly chopped

3 chipotle chiles from a can of chipotle chiles in adobo sauce, plus 2 tablespoons of the sauce

2 medium jalapeños, roughly chopped

6 garlic cloves

½ cup roughly chopped fresh cilantro

¾ cup orange juice (preferably fresh)

½ cup pure olive oil

¼ cup soy sauce

Juice of 1 lemon

1 tablespoon ground cumin

1 tablespoon smoked paprika

3 pounds flank, flap, or skirt steak

Marinate the Steak Combine the onion, chipotles and sauce, jalapeños, garlic, cilantro, orange juice, olive oil, soy sauce, lemon juice, cumin, and paprika in a food processor or blender and puree. (See sidebar, this page.) Transfer the marinade to a large self-seal plastic bag or airtight container.

Add the flank steak and turn to coat it in the marinade, then seal the bag (or cover the container). Refrigerate overnight.

Grill the Steak Remove the steak from the marinade, letting the excess marinade drip back into the bag or bowl. Place the steak on a platter and set it aside at room temperature for 30 minutes.

Meanwhile, heat a gas or charcoal grill to medium-high heat.

Grill the steak until it is charred, about 5 minutes. Turn it over and grill until charred on the other side, about 5 minutes more. Transfer it to a cutting board and let it rest for 5 minutes before slicing it crosswise and against the grain.

12 6-inch tortillas

1½ cups shredded green cabbage

¼ cup Salsa Verde (this page)

3 cups Carne Asada (this page)

2 limes, each cut into 6 wedges

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.

In a medium bowl, mix the shredded cabbage with the Salsa Verde. Divide the Carne Asada among the tortillas, placing it in a straight line down the center of each tortilla. Place a line of the cabbage mixture to the right of the steak. Serve a lime wedge with each taco.

2 cups Spanish Rice (this page), warmed

2 cups Basic Black Beans (this page), warmed

2 cups grilled corn (see this page)

1 cup Pico de Gallo (this page)

1 cup shredded romaine lettuce

2 cups diced Carne Asada (this page)

½ cup Pepita Pesto (this page)

¼ cup finely chopped fresh cilantro

In each individual serving bowl, arrange evenly divided portions of the rice, beans, corn, Pico de Gallo, lettuce, and Carne Asada in a clockwise pattern. Top with the pesto and garnish with the cilantro.

½ cup shredded cabbage

1 tablespoon Salsa Verde (this page)

4 13-inch flour tortillas

½ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Basic Black Beans (this page), warmed

1 cup Spanish Rice (this page), warmed

2 cups Carne Asada (this page)

½ cup Pepita Pesto (this page)

½ cup Salsa Roja (this page)

In a medium bowl, combine the cabbage with the Salsa Verde and toss to coat the cabbage well.

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm on the second side, 1 minute more. Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.

Lay the tortillas out on your work surface. Spoon 2 tablespoons of the cheese in a straight line across the middle of each tortilla. Layer ¼ cup of the beans, ¼ cup of the rice, ½ cup of the Carne Asada, and a quarter of the cabbage mixture over the cheese. Top with the Pepita Pesto. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with the Salsa Roja on the side.